Effect of freezing on quality of Brussel sprouts
1990
Miskovic, P. | Miskovic, D. | Devic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
the effects of freezing applying traditional procedure on quality of 11 varieties of Brussels sprouts were investigated. The results showed the changes in quality of unblanched heads of Brussels sprouts. Insignificant decrease of mass and dry matter and very expressed decrease of vitamine C, beta-carotene and chlorogphyll content were registered. After 6 months storage at freezing temperature (-21'C) and immediately after defrosting at room temperature (20'C), the retention for vitamin C was 48,67%, for beta-carotene 32,93%, for total chlorophylls 16,09%, for chlorophylls "a" 6,67% and for chlorophylls "b" 35,10%. The ratio chlorophylls "a/b" showed that chlorophylls "a" was almost completely degraded. It is to advisable to blanch heads before freezing, in order to inactivate the enzymes which are present in fresh vegetable and to lower the losses in vitamine C and beta-carotene and to preserve natural colour.
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